Recipes

Bloom gelatin Combine everything except chocolate and bring to boil Pour over chocolate ant stir well Cool down and use

Bloom gelatin Melt in the warm milk Pour over chocolate Fold in cream, re whip Pour in to molds and freeze Glaze with green glaze Garnish with raspberry popping candies

Combine everything and bring to boil Pour in to a  full gastro size try and leave it to set Cut in to desired shape/size

Cream butter and sugar Add black treacle, eggs and vanilla. Whip up Add dry ingredients Refrigerate, roll out and cut Bake at 165C for 10min

Whip butter and sugar Bloom gelatin in cold water Combine fruit puree and gelatin in sauce pan, heat up until gelatin has melted Pour puree over butter and re whip Add cheese and whip until smooth Pipe in to molds and cover with sponge Freeze, take out of the molds…

Mix all at once. steam wrapped in cling film

Bloom gelatin in cold water Bring juice with sugar to boil Melt in gelatin and leave jelly to set

Combine all in robot coupe and blitz

Combine everything in robot coupe and blitz

Blitz until sugar has melted Divide to 10 trays Spread on a trays with pallet knife Dehydrate over night Store in air tight containers

Whip eggs, butter and bananas Combine dry ingredients together and mix in egg batter Use mash scoop to divide Bake at 170 C for 20 min and Zero humidity

Whip sugar, eggs, oil and vanilla Add dry ingredients and rewhip Put grated carrots and mix well Divide in 12 tins by 770 gr Bake at 170 C for 1 hour and Zero humidity

Whip butter and sugar Add eggs and vanilla Combine flour and baking powder together, pour over butter and mix Add banana puree, whip on slow and scrape the bottom Mix well Divide in to 11 tins by 680 gr Bake at 165 C for 45 min Zero humidity

Pick and wash grapes Simmer everything except brandy for 4-5 hours Add brandy and simmer for 30 min

Whip sugar, oil, buttermilk, eggs, coffee powder and vanilla Add flour Combine vinegar and soda, add to the batter Mix well Divide into 7 gastro size trays Bake at 150 C for 20 min, zero humidity and low fan

Whip sugar, oil, buttermilk, eggs and vanilla Add flour and cocoa powder Combine vinegar and soda, add to the batter Mix well Bake at 150 C for 45 min, zero humidity and low fan. Top shelf in the oven

Whip sugar, oil, buttermilk, eggs and vanilla Add flour Combine vinegar and soda, add to the batter Mix well Bake at 150 C for 45 min, zero humidity and low fan. Top shelf in the oven

Whip all together Pipe with small star nozzle Bake biscuit at 175 C for 7 min Turn tray if needed

Whip up butter, sugar and citric acid Pour melted white chocolate Add raspberry powder Give it a good whip

Whip up butter, sugar and citric acid Pour melted white chocolate Add orange and food coloring Give it a good whip

Whip up butter, sugar and citric acid Pour melted white chocolate Add lemon and food coloring Give it a good whip

Whip meringue Add food coloring, if needed Sift or robot coupe icing sugar and almonds Pour onto meringue Mix well, but do not over mix! Pipe on to a clean and new parchment paper sheets Bake at 130 for 13 min Refrigerate before taking macarons of the paper

Whisk eggs and sugar Melt butter and chocolate Pour into eggs, mix well Sift cocoa and flour together Add to the eggs and chocolate mixture  Make sure no dry lumps left Bake at 150 C for 30 min Makes 1 Full size gastro tray

Blitz walnuts Combine all ingrediants at once and mix with paddle attachement Shape in to rolls Refrigerate or freeze Slice Bake shortbread at 180C for 10min, full fan, 0 humidity

Combine dry ingredients and butter Mix until turns into crumb texture Bake at 175 C  for 25 min Cool Blitz Pour liqueur, blitz again Add extra 2 tbsp of melted unsalted butter Mix well

Combine egg whites, sugar and honey, all at once Whip up meringue Pipe on baking trays or drying sheets (use in food Dehydrator) Bake or dry out at 55C-60C for 5-6 hours. Over night if needed

Mix all together (do not over mix) Bake 175 C for 30 min Cool down Pulse with robot coupe

Cook Set Blitz

Dissolve corn flour in cold water Pour it over defrosted cherries in a souce pan Add sugar, orange zest, ginger and brandy Bring to simmer stirring or until cornflour fully cooked

Make meringue with egg white and sugar Work paste with small amount of meringue until all incorporated Fold in semi whipped cream Spread mixture evenly in the frame Freeze Slice Wrap individually store in air tight container in freezer

Whip cream with sugar and vanilla powder Fold in caramel sauce

Use whole, unpeeled apples Slice with slicer. Set thickness at mark 1.5 ( 1-2mm) Rinse in sour water for 5 min (500 gr cold water 2 tsp ascorbic acid) Transfer in to cold stock syrup bath ( 600 gr cold water  500 gr caster sugar, 100 gr glucose syrup) Line on dehydrator…

Peel apples Scoop balls with parisian scoop Rinse in sour water for 5 min (500 gr cold water 2 tsp citric acid) Place in to vac bags Cover half way with cold stock syrup ( 1 kg cold water 400 gr caster sugar, cook and refrigerate) Seal Poach at 79…

Use apple trimmings Rinse in sour water for 5 min (500 gr cold water 2 tsp citric acid) Place in to vac bags Cover half way with cold stock syrup ( 1 kg cold water 400 gr caster sugar, cook) Seal Poach at 85 C for 30 min Transfer in…

Bring to boil Cool down until set or refrigerate Give it a good blend

Combine dry ingredients Pour buttermilk into mixing bowl first then dry and melted butter on top of flour Knead with paddle attachment for up to 3 – 4 min on slow speed Divide in 50 gr Roll with palm in to rounds Dip in to flour Place on to oiled…

Blitz with robot coupe or mix with Kitchen Aid.

Blitz with robot coupe or mix with Kitchen Aid.

Combine all ingredients and blend with hand blender Pass with fine sieve   You can read about Isomalt here

Soak gelatin in cold blackcurrant puree Heat up until gelatin dissolved Whisk cream cheese and sugar until combined Whisk in fruit puree in three stages Fold in cream Line the base of the frame with parchment paper and fill it up, flatten and sprinkle with powdered digestive biscuits Refrigerate or freeze (biscuit side…

Combine all at once Shape in to rolls Refrigerate or freeze Slice Bake shortbread at 165C for 12min, full fan, 0 humidity

Combine egg whites and sugar at once Whip up meringue Fold in blackcurrant puree Pipe on baking trays or drying sheets (use in food Dehydrator) Bake or dry out at 55C-60C for 5-6 hours. Over night if needed

Dissolve corn flour in lime juice Pour it over diced mango in a pot Add sugar, lime zest, vanilla and cinnamon Bring to simmer stirring or until cornflour fully cooked

Boil up sugar with water Reduce and bring to light caramel Microwave popcorn Place popcorn in a well oiled bowl Add butter and soda to caramel and stir well Pour caramel over popcorn Mix until all popcorn is covered in caramel Transfer popcorn on to a tray with silicon mat…

Combine all ingredients and blend with hand blender Pass with fine sieve Vac pac Freeze if needed Used for Tarte Au Citron   You can read about Isomalt here

Soak gelatin in the cold milk Add cream, sugar and vanilla to the milk. Bring all to simmer stirring Remove from heat let it cook for 10-20min Melt in chocolate Pour in to moulds and refrigerate overnight

Beat all at once Spread on a baking silicon mat or parchment paper Bake at 170C for 5-10min depends on size and thickness Cool down before snapping

Bring to simmer/slow boil berries, spices and sugar Dissolve cornflour in refrigerated red vine pour in to boiling berries while mixing Keep mixing, let cornflour to cook. Compote will  thicken evenly Don’t cook compote for too long avoid smashing berries

Sauce Crème anglaise the easiest and quickest way possible Bring to strong boil cream, milk, sugar and vanilla Pour over egg yolks in two stages. Work quick! Cover with clingfilm Leave it to cook egg yolks Check it in five minutes, if texture jelly like, Well done! If not, put back…

Soak dates, pour over with boiling water and leave them  for a night or 4-6 hours at least before using. Cream Butter, sugar and treacle Add eggs in 3 stages Mix flour and baking powder Fold dry ingredients in to the butter first, then soaked dates Bake date pudding at…

Cream butter, sugar and salt Put vanilla with orange and lemon zest Add eggs in three stages Fold in all dry ingredients at once Divide in six tins by 535gr around Bake this tea cake at 165C for 35min

Mix all at once until can’t see any lumps of butter if crumbs starts turn in to a pastry stop immediately Transfer  to baking tray Bake in the oven at 180 C for 20-30 min Cool down completely Blitz with robot coupe Don’t refrigerate if using the same day

  Bring cream and icing sugar to boil Pour in alcohol and give a strong boil for 10 sec Pour over dark chocolate with butter Let chocolate and butter worm up  for 2-3 min Mix well until melted and smooth Refrigerate Shape truffles round in any size you like and…

  Grease the tray and line with sweet pastry, recipe here Mix butter and sugar on high speed Gradually add eggs vanilla and keep mixing until fluffy Fold in dry ingredients first, then apples and raisins Spread on the tray and flatten the surface with pallet knife Bake apple and cinnamon pie…

  Bring to boil cream and vanilla Pour in Malibu and give a strong boil for 10 sec Pour over white chocolate Let chocolate worm up  for 2-3 min Mix well until chocolate has melted Refrigerate for 3-4 hours Shape truffles round any size you like and coat with toasted…

Whisk eggs, sugar and oil on high speed for 10-15min Add dry ingredients and fold in Fold in carrots and raisins Fill up baking trays Bake carrot cakes at 165C for 10-12min Cool down before taking out of the molds

To make sweet pastry mix everything at once until well combined

Mix all at once Shape/roll Refrigerate Slice Bake lemon biscuits at 170C for 10min (Park)

Mix all at once Shape/roll Refrigerate Slice Bake chocolate chip biscuits at 170C for 10min, low fan

Mix dry ingredients with oil Dissolve  yeast in water, pour over dry mix Mix/knead for 7-10min Prove covered Divide by 800gr (Park) Shape, prove Do some markings on the surface,  sprinkle with olive oil and sea salt flakes/crystals (pref. Maldon) Bake focaccia bread at 170C for 20 – 25min

Use large mixing bowl Add dry ingredients and eggs,  mix until combined. not longer then 1-2min Dissolve yeast in water and to the mixture Mix until incorporated Increase mixing speed and start adding butter in 3 times Finish on high speed until dough cams of the sides of the bowl…

Mix dry ingredients Add chopped/cubed cold butter Start crumbling until almost can’t see butter In a separate bowl mix the rest of ingredients Pour wet mixture in three parts on the dry ingredients. Get pastry on the floured table, flatten to the required thickness and cut using ring cutter of you chose. Bake…

  Pour buttermilk to the mixing bowl Mix dry ingredients together and pour over buttermilk Mix until well combined (should take up to a min) Divide in to oil sprayed tins Flatten the surface with wet hand Sprinkle some poridge Mark/cut with the dough scraper in the middle of the…

Knead/mix 7-10min Sprinkle grated cheese Prove covered 45 – 60 min Knock back Divide 550gr Shape Prove Bake white bread 50min, 50%heat/50%steam at 160C  – combi oven